Article ISI SCOPUS
FOOD CHEMISTRY  (2018)

alpha- and beta-casein aggregation induced by riboflavin-sensitized photo-oxidation occurs via di-tyrosine cross-links and is oxygen concentration dependent

Fuentes-Lemus, E; Silva, E; Leinisch, F; Dorta, E; Lorentzen, LG; Davies, MJ; Lopez-Alarcon, C

Keywords: photooxidation, tryptophan, tyrosine, riboflavin, photosensitization, protein crosslinking, Caseins, Di-tyrosine, Di-tryptophan

Más información

Título según WOS: alpha- and beta-casein aggregation induced by riboflavin-sensitized photo-oxidation occurs via di-tyrosine cross-links and is oxygen concentration dependent
Título según SCOPUS: ?- and ?-casein aggregation induced by riboflavin-sensitized photo-oxidation occurs via di-tyrosine cross-links and is oxygen concentration dependent
Título de la Revista: FOOD CHEMISTRY
Volumen: 256
Editorial: ELSEVIER SCI LTD
Fecha de publicación: 2018
Página de inicio: 119
Página final: 128
Idioma: English
DOI:

10.1016/j.foodchem.2018.02.090
Notas: ISI, SCOPUS